Lemon Vinaigrette Recipe

Lemon juice: Freshly squeezed from lemons, it provides the main acidic component and a bright, citrusy flavor.

Extra virgin olive oil: A high-quality oil that forms the base of the vinaigrette, adding richness and smoothness.

Dijon mustard: Adds a subtle tang and helps to emulsify the dressing.

Garlic: Minced to release its pungent, aromatic flavor.

Salt: Enhances the overall flavor of the vinaigrette.

Black pepper: Adds a hint of spice and complexity.

To achieve a perfectly emulsified lemon vinaigrette, ensure that the olive oil is added very slowly while whisking continuously. This gradual incorporation helps the lemon juice and olive oil blend together smoothly, preventing the dressing from separating. Additionally, using a dijon mustard not only adds flavor but also acts as an emulsifier, aiding in the blending process. For an extra burst of flavor, consider adding a pinch of lemon zest to the mixture.

• fresh lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative.

• fresh lemon juice - Substitute with white wine vinegar: White wine vinegar offers a comparable tanginess and acidity, though it lacks the citrus notes.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement.

• extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral taste and a similar texture, ideal for vinaigrettes.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a slightly different texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but can still add the necessary tanginess to the vinaigrette.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the vinaigrette well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh, pungent taste of minced garlic.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness, so use sparingly.

• To store your lemon vinaigrette, transfer it into a clean, airtight container, such as a glass jar or a plastic bottle with a tight-fitting lid.
• Keep the container in the refrigerator to maintain freshness and prevent spoilage. The vinaigrette can be stored for up to one week.
• Before using, give the vinaigrette a good shake or stir, as the olive oil and lemon juice may separate over time.
• If you notice any off smells, discoloration, or changes in texture, it's best to discard the vinaigrette to ensure food safety.
• For freezing, pour the vinaigrette into ice cube trays, filling each compartment about three-quarters full. This allows for easy portioning and quick thawing.
• Once frozen, transfer the vinaigrette cubes to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the bag or container with the date to keep track of its freshness. The vinaigrette can be frozen for up to three months.
• To use, simply thaw the desired number of vinaigrette cubes in the refrigerator overnight or at room temperature for a quicker option.
• After thawing, whisk or shake the vinaigrette to re-emulsify the ingredients before dressing your salads or vegetables.
• Avoid refreezing the vinaigrette once it has been thawed to maintain the best flavor and texture.

• Room Temperature Method:

  • Remove the lemon vinaigrette from the refrigerator.
  • Let it sit at room temperature for about 15-20 minutes.
  • Give it a good shake or whisk to re-emulsify the ingredients before using.

• Warm Water Bath Method:

  • Fill a bowl with warm (not hot) water.
  • Place the container of lemon vinaigrette in the warm water.
  • Let it sit for 5-10 minutes, occasionally shaking or stirring to help the dressing warm up evenly.
  • Once it reaches the desired temperature, whisk it again to ensure it's well-mixed.

• Microwave Method:

  • Pour the lemon vinaigrette into a microwave-safe bowl.
  • Heat it on low power for 10-15 seconds.
  • Stir well and check the temperature. If needed, heat for an additional 5-10 seconds.
  • Be cautious not to overheat, as it can alter the flavor and texture.

• Stovetop Method:

  • Pour the lemon vinaigrette into a small saucepan.
  • Warm it over low heat, stirring constantly.
  • Heat just until it reaches room temperature or slightly warm, then remove from heat.
  • Whisk well before using to ensure the ingredients are fully combined.

• Bowl: A medium-sized bowl is essential for combining the lemon juice, dijon mustard, minced garlic, salt, and black pepper.

• Whisk: A whisk is necessary for mixing the ingredients together and ensuring the dressing is emulsified when you drizzle in the olive oil.

• Measuring cups: Use measuring cups to accurately measure the lemon juice and olive oil.

• Measuring spoons: Measuring spoons are needed to measure out the dijon mustard, salt, and black pepper.

• Garlic press: A garlic press can be used to mince the garlic clove quickly and efficiently.

• Cutting board: A cutting board provides a stable surface for mincing the garlic.

• Chef's knife: A chef's knife is useful for mincing the garlic if you don't have a garlic press.

• Juicer: A juicer can help you extract fresh lemon juice easily and efficiently.

Use a jar: Combine all ingredients in a jar, close the lid, and shake vigorously to emulsify the dressing quickly.

Pre-mince garlic: Mince garlic in bulk and store in the fridge to save time when making multiple recipes.

Batch prep: Make a larger batch of vinaigrette and store it in the fridge for up to a week.

Use a blender: Blend all ingredients together for a faster and smoother emulsification.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.